The purpose of this study was to determine whether baby liquid formula is effective in reducing the burden of childcare for mothers and to clarify what challenges parents need to face in order to feel comfortable using it if it helps to reduce the burden of childcare. The study consisted of a paper survey of questions for mothers raising their infants （ Study 1 ） and a baby liquid formula tasting survey for infants （ Study 2 ） . Study 1 used a question paper-based survey of mothers raising their infants and was clarified how they breastfeed and whether they feel that baby liquid formula products are effective in reducing the burden of childcare. In Study 2, mothers raising their infants were asked to sample baby liquid formula by their children to determine whether their infants were able to
{"title":"Utilization and issues of baby liquid formula in Japan","authors":"Tomomi Mizuno, Miho Nishimura, K. Tokuda","doi":"10.2740/JISDH.31.3_177","DOIUrl":"https://doi.org/10.2740/JISDH.31.3_177","url":null,"abstract":"The purpose of this study was to determine whether baby liquid formula is effective in reducing the burden of childcare for mothers and to clarify what challenges parents need to face in order to feel comfortable using it if it helps to reduce the burden of childcare. The study consisted of a paper survey of questions for mothers raising their infants （ Study 1 ） and a baby liquid formula tasting survey for infants （ Study 2 ） . Study 1 used a question paper-based survey of mothers raising their infants and was clarified how they breastfeed and whether they feel that baby liquid formula products are effective in reducing the burden of childcare. In Study 2, mothers raising their infants were asked to sample baby liquid formula by their children to determine whether their infants were able to","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73723792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Hanai, Yuka Ozawa, Yuri Takada, Koutaro Suzuki, Riki Ohta
This study examines the effects of a low-protein diet on cholesterol metabolism in rats under constant darkness. The experiment was conducted in two-way layout methods with two factors: lighting conditions and dietary protein levels. Each factor has two levels: lighting condition has normal lighting (7:00-19:00; light period, 19:007:00; dark period, N) and constant darkens (D); dietary protein levels has 5% casein (5%) and 20% casein (20%). Forty-eight Fisher strain 4-week-old female rats were divided into four groups based on the two factors and levels. At the end of the fourth week, three rats in each group were euthanized at 14:00, 20:00, 2:00, and 8:00. The effects of lighting condition and dietary protein level on the serum total and hepatic cholesterol concentrations were observed. The D-condition serum concentration was higher than that of the N-condition (p<0.01) and that of the 5%-diet was lower than that of the 20%-diet (p<0.01). Conversely, the D-condition hepatic concentration was lower than that of the N-condition (p<0.05) and that of the 5%-diet was higher than that of the 20%-diet (p<0.01). The effects of both factors on ApoC3, an apolipoprotein of VLDL, were observed. The ApoC3 mRNA expression of the D-condition was higher than that of the N-condition (p<0.01), and that of the 5%-diet was lower than that of the 20%-diet (p<0.01). We also observed lighting condition on mRNA expressions of Lrp1 (a receptor of lipoprotein) at 2:00 and Hmgcr (a rate-limiting enzyme of cholesterol synthesis) at 20:00. The mRNA expressions of both genes in the D-condition were lower than in the N-condition (p<0.05). There were no significant differences between lighting conditions and dietary protein levels. Therefore, both factors were acting independently, and the decrease in the serum concentration by low-protein diet was related to ApoC3 and the increase by constant darkness was related to ApoC3, Lrp1, and Hmgcr.
{"title":"Effects of constant darkness and low protein diet on cholesterol metabolism in growing rats","authors":"M. Hanai, Yuka Ozawa, Yuri Takada, Koutaro Suzuki, Riki Ohta","doi":"10.2740/JISDH.31.3_139","DOIUrl":"https://doi.org/10.2740/JISDH.31.3_139","url":null,"abstract":"This study examines the effects of a low-protein diet on cholesterol metabolism in rats under constant darkness. The experiment was conducted in two-way layout methods with two factors: lighting conditions and dietary protein levels. Each factor has two levels: lighting condition has normal lighting (7:00-19:00; light period, 19:007:00; dark period, N) and constant darkens (D); dietary protein levels has 5% casein (5%) and 20% casein (20%). Forty-eight Fisher strain 4-week-old female rats were divided into four groups based on the two factors and levels. At the end of the fourth week, three rats in each group were euthanized at 14:00, 20:00, 2:00, and 8:00. The effects of lighting condition and dietary protein level on the serum total and hepatic cholesterol concentrations were observed. The D-condition serum concentration was higher than that of the N-condition (p<0.01) and that of the 5%-diet was lower than that of the 20%-diet (p<0.01). Conversely, the D-condition hepatic concentration was lower than that of the N-condition (p<0.05) and that of the 5%-diet was higher than that of the 20%-diet (p<0.01). The effects of both factors on ApoC3, an apolipoprotein of VLDL, were observed. The ApoC3 mRNA expression of the D-condition was higher than that of the N-condition (p<0.01), and that of the 5%-diet was lower than that of the 20%-diet (p<0.01). We also observed lighting condition on mRNA expressions of Lrp1 (a receptor of lipoprotein) at 2:00 and Hmgcr (a rate-limiting enzyme of cholesterol synthesis) at 20:00. The mRNA expressions of both genes in the D-condition were lower than in the N-condition (p<0.05). There were no significant differences between lighting conditions and dietary protein levels. Therefore, both factors were acting independently, and the decrease in the serum concentration by low-protein diet was related to ApoC3 and the increase by constant darkness was related to ApoC3, Lrp1, and Hmgcr.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81334821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Plant breeding thought to have been conducted from very old days and it has big influence for the eating habits of human beings. Seed industry, which make new varieties and provide these seeds to farmers and consequently provide vegetable and flowers to customer are introduced. And it is also introduced how the plants breeding are conducted at private seed company referring Sakata Seed Corporation as an example. And it is also shown that some variety had a big impact on the Japanese eating habits.
{"title":"Vegetables and flowers breeding and their products development","authors":"E. Nakata","doi":"10.2740/jisdh.30.4_201","DOIUrl":"https://doi.org/10.2740/jisdh.30.4_201","url":null,"abstract":"Plant breeding thought to have been conducted from very old days and it has big influence for the eating habits of human beings. Seed industry, which make new varieties and provide these seeds to farmers and consequently provide vegetable and flowers to customer are introduced. And it is also introduced how the plants breeding are conducted at private seed company referring Sakata Seed Corporation as an example. And it is also shown that some variety had a big impact on the Japanese eating habits.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84178847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hirofumi Masutomi, Y. Suga, T. Yasutake, H. Ishikawa, Katsuyuki Ishihara
Effects of replacing breakfast with granola on salt intake and blood pressure Hirofumi Masutomi, Yoko Suga, Takanori Yasutake, Hirohito Ishikawa, Katsuyuki Ishihara (Corresponding author) Calbee, Inc. Research & Development Division, 23-6, Kiyohara-kogyodanchi, Utsunomiya-shi, Tochigi, 321-3231 Kanto Gakuin University, College of Nutrition, 1-50-1, Mutsuura-higashi, Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 Healthcare Systems Co., Ltd., 2-22-8, Chikusa, Chikusa-ku Nagoya-shi, Aichi, 464-0858 〒321–3231 栃木県宇都宮市清原工場団地23– 6 〒236–8501 神奈川県横浜市金沢区六浦東 1 –50– 1 〒464–0858 愛知県名古屋市千種区千種 2 –22– 8
Effects of replacing breakfast with granola on salt intake and blood pressure Hirofumi Masutomi, Yoko Suga, Takanori Yasutake, Hirohito Ishikawa, Katsuyuki Ishihara (Corresponding author) Calbee, Inc. Research & Development Division, 23-6, Kiyohara-kogyodanchi, Utsunomiya-shi, Tochigi, 321-3231 Kanto Gakuin University, College of Nutrition, 1-50-1, Mutsuura-higashi, Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 Healthcare Systems Co., Ltd., 2-22-8, Chikusa, Chikusa-ku Nagoya-shi, Aichi, 464-0858 〒321–3231 栃木県宇都宮市清原工場団地23– 6 〒236–8501 神奈川県横浜市金沢区六浦東 1 –50– 1 〒464–0858 愛知県名古屋市千種区千種 2 –22– 8
{"title":"Effects of replacing breakfast with granola on salt intake and blood pressure","authors":"Hirofumi Masutomi, Y. Suga, T. Yasutake, H. Ishikawa, Katsuyuki Ishihara","doi":"10.2740/jisdh.31.2_103","DOIUrl":"https://doi.org/10.2740/jisdh.31.2_103","url":null,"abstract":"Effects of replacing breakfast with granola on salt intake and blood pressure Hirofumi Masutomi, Yoko Suga, Takanori Yasutake, Hirohito Ishikawa, Katsuyuki Ishihara (Corresponding author) Calbee, Inc. Research & Development Division, 23-6, Kiyohara-kogyodanchi, Utsunomiya-shi, Tochigi, 321-3231 Kanto Gakuin University, College of Nutrition, 1-50-1, Mutsuura-higashi, Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 Healthcare Systems Co., Ltd., 2-22-8, Chikusa, Chikusa-ku Nagoya-shi, Aichi, 464-0858 〒321–3231 栃木県宇都宮市清原工場団地23– 6 〒236–8501 神奈川県横浜市金沢区六浦東 1 –50– 1 〒464–0858 愛知県名古屋市千種区千種 2 –22– 8","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82042805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A survey was conducted in 2016 among 509 college students to investigate the knowledge and eating experience of 23 kinds of traditional homemade Japanese meals (washoku) and their preparing ways. The respondents were divided into two groups by living arrangements. It was found that more than 90 % of students had knowledge and experience of eating washoku, and it was mostly made at home. However, some washoku were eaten with less frequency, and some homemade washoku were not eaten at home. Analyzing the differences in eating washoku by living arrangements, students living away from home ate washoku with less frequency of eating and tended not to make washoku at home compared with students commuting from home. These results implied that traditional homemade Japanese meals, washoku, would no longer be made and eaten at home in the future.
{"title":"The study of the eating circumstances of washoku (Japanese traditional homemade meals) among college students","authors":"Mitsuyo Hori, Madoka Hirashima, Y. Isobe","doi":"10.2740/jisdh.31.3_151","DOIUrl":"https://doi.org/10.2740/jisdh.31.3_151","url":null,"abstract":"A survey was conducted in 2016 among 509 college students to investigate the knowledge and eating experience of 23 kinds of traditional homemade Japanese meals (washoku) and their preparing ways. The respondents were divided into two groups by living arrangements. It was found that more than 90 % of students had knowledge and experience of eating washoku, and it was mostly made at home. However, some washoku were eaten with less frequency, and some homemade washoku were not eaten at home. Analyzing the differences in eating washoku by living arrangements, students living away from home ate washoku with less frequency of eating and tended not to make washoku at home compared with students commuting from home. These results implied that traditional homemade Japanese meals, washoku, would no longer be made and eaten at home in the future.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78650894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked apples Kumi Saito, Manami Yoshinari, Shin-ichi Ishikawa Department of Human Health and Nutrition, College of Human Health and Nutrition, Shokei Gakuin University, 4-10-1, Yurigaoka, Natori-shi, Miyagi, 981-1295 Department of Food Science and Business, School of Industrial Sciences, Miyagi University, 2-2-1, Hatatate, Taihaku-ku, Sendai-shi, Miyagi, 982-0215 〒981–1295 宮城県名取市ゆりが丘 4 –10– 1 〒982–0215 宮城県仙台市太白区旗立 2 – 2 – 1
{"title":"Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked apples","authors":"Kumi Saito, Manami Yoshinari, S. Ishikawa","doi":"10.2740/JISDH.31.3_123","DOIUrl":"https://doi.org/10.2740/JISDH.31.3_123","url":null,"abstract":"Effects of low temperature-long time treatments on physicochemical and sensory properties of sous-vide cooked apples Kumi Saito, Manami Yoshinari, Shin-ichi Ishikawa Department of Human Health and Nutrition, College of Human Health and Nutrition, Shokei Gakuin University, 4-10-1, Yurigaoka, Natori-shi, Miyagi, 981-1295 Department of Food Science and Business, School of Industrial Sciences, Miyagi University, 2-2-1, Hatatate, Taihaku-ku, Sendai-shi, Miyagi, 982-0215 〒981–1295 宮城県名取市ゆりが丘 4 –10– 1 〒982–0215 宮城県仙台市太白区旗立 2 – 2 – 1","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72868856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
We studied the diffusion processes of seasoning materials (l-glutamic acid, sodium ion and d-glucose) in gels. In the present study, the gel was soaked in a solution containing 0.30%(W/V) monosodium glutamate, 1.0% (W/V) NaCl and/or 3.0%(W/ V) d-glucose, and the apparent diffusion coefficient (D) was determined in 2.0% (W/ W) agar gel containing xanthan gum ( 0 %, 0.20% or 0.50% (W/W)) after 24 hr at 30 °C in a one-dimensional diffusion system. As the results, the D of l-glutamic acid increased in the presence of NaCl in the agar gel containing xanthan gum, but the increasing effect disappeared by the further addition of d-glucose. The increase in D of sodium ion by the addition of xanthan gum was also suppressed by the addition of d-glucose. It was obvious that the dif fusion of sodium ions was facilitated by the carboxyl-group in the xanthan gum, and that the diffusion of l-glutamate increased with the flow of the sodium ions.
研究了调味料(l-谷氨酸、钠离子和d-葡萄糖)在凝胶中的扩散过程。在本研究中，将凝胶浸泡在含有0.30%(W/V)味精、1.0% (W/V) NaCl和/或3.0%(W/ V) D -葡萄糖的溶液中，在含黄原胶(0%、0.20%或0.50% (W/W))的2.0% (W/W)琼脂凝胶中，在30℃一维扩散体系中，测定24小时的表观扩散系数(D)。结果表明，在含有黄原胶的琼脂凝胶中，NaCl的存在使l-谷氨酸的D升高，但再加入D -葡萄糖，这种升高作用消失。添加黄原胶对钠离子D的增加也被添加D -葡萄糖所抑制。可见，黄原胶中的羧基有利于钠离子的扩散，l-谷氨酸的扩散随着钠离子的流动而增加。
{"title":"Analysis of diffusion of L-glutamic acid, sodium ions and D-glucose in agar gel containing xanthan gum","authors":"K. Tayama, Y. Okamoto, H. Hashiba","doi":"10.2740/jisdh.31.1_57","DOIUrl":"https://doi.org/10.2740/jisdh.31.1_57","url":null,"abstract":"We studied the diffusion processes of seasoning materials (l-glutamic acid, sodium ion and d-glucose) in gels. In the present study, the gel was soaked in a solution containing 0.30%(W/V) monosodium glutamate, 1.0% (W/V) NaCl and/or 3.0%(W/ V) d-glucose, and the apparent diffusion coefficient (D) was determined in 2.0% (W/ W) agar gel containing xanthan gum ( 0 %, 0.20% or 0.50% (W/W)) after 24 hr at 30 °C in a one-dimensional diffusion system. As the results, the D of l-glutamic acid increased in the presence of NaCl in the agar gel containing xanthan gum, but the increasing effect disappeared by the further addition of d-glucose. The increase in D of sodium ion by the addition of xanthan gum was also suppressed by the addition of d-glucose. It was obvious that the dif fusion of sodium ions was facilitated by the carboxyl-group in the xanthan gum, and that the diffusion of l-glutamate increased with the flow of the sodium ions.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88448288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Frozen food and home freezing","authors":"Toru Suzuki","doi":"10.2740/jisdh.30.4_178","DOIUrl":"https://doi.org/10.2740/jisdh.30.4_178","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"80 1","pages":"178-182"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75893048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The objective of this study is to examine how students can grow and raise their self-efficacy after cooking training in a home economics course. Questionnaires about the reality of eating habits were administered in a high school （ second grade students in a Tokyo Metropolitan high school ） during July and December.It was found that many students were not experienced in cooking, they lacked knowledge about nutrition, but they were very interested in cooking.Based on this information, 20 items were produced in order to determine the linear measure of cooking self-efficacy. By the analysis of Promax by Kaiser using the method of maximum likelihood, three factors were picked out. They were “knowledge science”, “basic efficiency”, and “clean confirmation”. As for each factor, the α coefficient by Cronbach was calculated. The internal consistency were confirmed. After cooking training, it was confirmed what kind of capacity improved by using the official approval. Both the boys and girls
{"title":"Improvement of high school students’ feeling of cooking self-efficacy after cooking training","authors":"Kazuko Ishibashi, Yumi E. Suzuki","doi":"10.2740/jisdh.31.2_77","DOIUrl":"https://doi.org/10.2740/jisdh.31.2_77","url":null,"abstract":"The objective of this study is to examine how students can grow and raise their self-efficacy after cooking training in a home economics course. Questionnaires about the reality of eating habits were administered in a high school （ second grade students in a Tokyo Metropolitan high school ） during July and December.It was found that many students were not experienced in cooking, they lacked knowledge about nutrition, but they were very interested in cooking.Based on this information, 20 items were produced in order to determine the linear measure of cooking self-efficacy. By the analysis of Promax by Kaiser using the method of maximum likelihood, three factors were picked out. They were “knowledge science”, “basic efficiency”, and “clean confirmation”. As for each factor, the α coefficient by Cronbach was calculated. The internal consistency were confirmed. After cooking training, it was confirmed what kind of capacity improved by using the official approval. Both the boys and girls","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81134484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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